This recipe takes just a little more prep time than the other crockpot recipes but it is definitely worth it! It’s loaded with all kinds of wonderful winter vegetables and packs a great nutritional punch. When I prepare my menu for the week, I make sure this dinner follows one where I am cooking greens. Then, I just cook an extra bunch and use the leftovers to add to this soup at the end of the day. The recipe calls for collards, but spinach, turnip greens or kale works just as well.
Ingredients:
- 1 medium onion, chopped
- 1 large carrot, sliced
- 1 large turnip, peeled and diced
- 1 large parsnip, peeled and sliced
- 1 large sweet potato, peeled and diced
- 1 15.5 oz can cannelloni or other white beans, rinsed and drained
- 2 C vegetable stock
- ½ cup dry white wine
- ½ tspn dried thyme
- Salt and pepper to taste
- 1 C cooked collards, spinach, kale or turnip greens
Preparation:
- Sauté the onion and carrots in a small amount of water until softened.
- Transfer the vegetables to a crockpot and add the turnip, parsnip, sweet potato, beans, stock, wine and thyme. Cover and cook on low for 8 hours.
- Season with salt and pepper and stir in the collards. Heat thoroughly and serve hot.
